Mexican Tea Cakes

1. 1

   Beat together butter and 1/2 cup confectioners sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 4 minutes.

2. 2

   Beat in vanilla, then add flour, pecans, and salt and mix at low speed until just combined.

3. 3

   Chill, covered, at least 6 hours.

4. 4

   Preheat oven to 375F.

5. 5

   Let dough stand at room temperature until just pliable, about 15 minutes.

6. 6

   Roll level teaspoons of dough into 3/4-inch balls and arrange about 2 inches apart on lightly buttered large baking sheets.

7. 7

   Sift remaining 2 1/2 cups confectioners sugar into a large shallow bowl.

8. 8

   Bake in batches in middle of oven until bottoms are pale golden, 8 to 10 minutes.

9. 9

   Immediately transfer hot cookies to confectioners sugar, gently rolling to coat well, then transfer to a rack to cool completely.

10. 10

    Roll cookies in confectioners sugar again when cooled.

* Per serving · 4 servings · Values may vary.

No additional tips available.